very tasty. added green beans and red pepper. kept veggies at half cup measure, used 1/4c flour in 1/4c broth and it was thick enough. served over buttermilk biscuits instead of the crust. good comfort food.
My go-to pot pie recipe. If you need to make this gluten free, you can use a GF flour as a thickener for the sauce and use a GF pastry for the top.
Very good. didn't use dough recipe but my own pie dough recipe. Also didn't use chicken stock recipe but canned broth and it still turned out great.
This was so good! My husband used his finger to get the last bit of sauce from his serving! I used some frozen mixed veggies instead of peas and carrots, and some cubed butternut squash, and my own recipe for the crust, using coconut oil instead of shortening to eliminate trans fats. I would serve it to close friends, for sure! It was labor intensive, so I prepared the crust and the filling in the morning, then put it together and baked it when I got home from work. Will make this again!
My family loved this! I did make a few changes though. I used unsalted butter in place of the shortening because that's what I had on hand. I also upped the thyme to 3/4 tsp, as well as, added 1/2 tsp dried sage and 1/2 tsp poultry seasoning. I also added a little kosher salt and fresh black pepper to the top of the crust for a little extra flavor. The crust, however, gave me a little difficulties. It was a bit too dry after adding in the 1/4 cup flour/cider vinegar/ice water mixture so I ended up having to add a few more tablespoons ice water to make it moist enough. With that change, it worked very well. I will DEFINITELY be making this again! Possibly with some leftover turkey from Thanksgiving.
Very Nice. The crust was easy to make as a whole the recipe was fairly labor intense and took awhile to make. Not a go to week night meal.
This pie was delicious! I did use refrigerated crusts both on the top and buttom, but, followed the rest of the recipe exactly. It was the best chicken pie I have ever made. I will definitely be making this again.
Great recipes and awesome leftovers. A keeper!
Crust: I used butter instead of shortening, and added a tsp of sugar. Filling: I used a bag of frozen mixed veg from HT instead of peas and carrots, b/c that's what I had on hand. Delicious! Can make crust and filling the day before.
Our family loved this!!!!! I, like others, used refrigerated, premade pie crust. I also put a layer of pie crust on the bottom, as well as the top. But the rest of the recipe I followed to a tee. It was excellent. We will definitely be having this again.
This recipe is so simple - I didn't think it would live up the reviews. It does! I made the following changes - sub. ww pastry flour for more fiber, used extra thyme (probably about 3/4 t), and used butted instead of shortening in the crust. It was SO DELICIOUS! I will definitely make this again.
Very good recipe. Will definitely make again!
One of my family's favorites, I've been making this for years and have started using some shortcuts, like leaving the potato and carrot in the stock and dumping into the skillet together, rather than draining over a colander. Too many dishes, and this is rather time-consuming as is, especially if I have I to poach the chicken as well when I don't have cooked chicken on hand. I've also shortened the 10-minute stovetop cooking time to a few minutes and cooked the pie at 425 for 30 minutes - still bubbly and golden, and quicker! The crust also seems easier to handle if I put the five-inch circle of dough in the freezer, leave it for the 15 or so minutes it takes to prep the filling, then just roll out and put right on the pie. Delicious, and freezes well too! Definitely worth the effort!
This is a delicious chicken potpie, however, I don't feel this makes enough of the great tasting stock sauce or mybe I put a little too many veggies & Chicken. Great potpie!
Has anyone ever had any luck preparing this dish, freezing it, then baking from frozen?
This recipe was wonderful! My very picky boyfriend (who loves potpies) and his friend said this was the best one they had EVER had. It is the perfect meal in one dish.. and its gonna be great for those chilly days coming up. I modified a few things.. just a little more thyme, more potatoes, carrots, added parsnips, and changed to about 2 1/2 cups chicken pulled from a rotissere chicken. This is DEFINITELY a keeper :)